Asian Salmon with Maple-Lime Drizzle
- 2 servings rice (I used Jasmine Rice)
- 2 teaspoons unsalted butter
- 1 teaspoon minced garlic, divided
- 1/4 teaspoon red pepper flakes
- 3 Tablespoons pure maple syrup
- 3 Tablespoons Tamari soy sauce
- 1 teaspoon lime juice
- 1 teaspoon cornstarch
- 1 teaspoon water
- 2 salmon fillets (4 oz each)
- 1 teaspoon olive oil
- 1 package (9 oz) fresh spinach
- 2 teaspoons black sesame seeds
Preheat oven to 400 degrees. Prepare cookie sheet by lining with aluminum foil.
Cook rice as directed on package and set aside.
In small saucepan, melt butter, then saute 1/2 teaspoon garlic and pepper flakes for 1-2 minutes. Add maple syrup, soy sauce and lime juice and continue cooking for 3 minutes. Combine cornstatch with water and stir into sauce stirring continuously until thickens, about 2-3 minutes. Set aside.
Place salmon fillets on prepared cookie sheet and brush 1-2 teaspoons of glaze over each fillet. Bake in oven for 15 minutes or until salmon flakes easily when pierced with fork.
While salmon fillets are baking, prepare spinach. Place 1 teaspoon of olive oil in large saucepan and turn the pan a few times to evenly coat bottom. Heat oil over medium heat then add 1/2 teaspoon of garlic and saute for 1-2 minutes. Add spinach leaves so they sit in an even layer in the bottom of the pan. (Work in batches if working with large amount of spinach) Turn the leaves over with a spatula as they wilt. Remove from pan as soon as wilted. Set aside.
To serve: Place desired amount of rice on each plate, top with 1/2 of spinach then with salmon fillet. Drizzle with desired amount of maple-lime sauce.
Wine Pairing: Surprisingly a red wine is the top pick to pair with our rich, dense salmon. Choose a Pinot Noir with it’s earthy textures, exotic spices and acidity to counter the sweet-salty taste of the sauce. If white is more your preference, a Sauvignon Blanc or Chenin Blanc with their light spicy notes will balance the richer, bolder flavors of this dish.